Green soup, you say? Why not? Green smoothies were a wonderful surprise back in the day, why shouldn’t green soup be as well?
I hate to break it to you, but with the exception of gazpacho, green soup needs some work.
I got the recipe for the green soup above — which consists primarily of arugula and broccoli — from Goop, and slightly modified it by adding sautéed mushrooms and cilantro. I had just seen a green soup from Deliciously Ella with cilantro, and thought it might add a nice extra dimension, you see.
I am completely willing to admit that it was the addition of mushrooms and cilantro that ruined an otherwise perfectly good soup. But in my defense, mushrooms are a super common soup ingredient, and cilantro makes everything better to my humble taste buds. What could go wrong?
A lot. I can only describe the resulting concoction as something that looked like sludge from a polluted river and tasted like gruel. The flavor was slightly bitter, but the texture was worst of all — not exactly solid, not exactly liquid, just a sort of slop.
Essentially, I sautéed garlic and onions, and then added broccoli until it turned bright green (about four minutes). I then added water, salt, pepper and brought it to a boil for about eight minutes while sautéing mushrooms in another pan.
When it was done, I threw it all in a blender with arugula and cilantro in excited anticipation for the superfood soup awaiting me. We’ve already described the unfortunate result (you can read the proper recipes here and here).
Hopefully I can prevent you from meddling with the instructions like I did! Take heed!